Introduction

Easy Cowboy Cornbread Casserole is a hearty, comforting dish perfect for family dinners. It combines savory ground beef, beans, and corn with a delicious cornbread topping baked to golden perfection.

A close-up of a white square baking dish filled with a layered casserole showing two main layers; the top layer is a golden-yellow, slightly textured cornbread crust with melted cheese and small green herb pieces sprinkled over it, while the bottom layer is a rich, thick mixture of cooked ground beef, dark red kidney beans, and bright yellow corn kernels visible through the missing portion where a spoon has scooped out some food, revealing the juicy and chunky contents inside. The spoon handle is shiny silver and rests against the side of the dish. The dish is placed on a white marbled textured surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 lbs lean ground beef
14 oz canned corn, drained
14.5 oz canned kidney beans, drained
2 cups salsa
1 oz taco seasoning
1 cup water
1 tsp salt
½ tsp black pepper
½ tsp garlic powder
1 ½ cups shredded cheese
8.5 oz Jiffy corn muffin mix
8.25 oz creamed corn
2 tbsp milk
¼ cup sour cream

Instructions

Step 1: Preheat the oven to 350°F (175°C) to ensure even baking.
Step 2: Brown the ground beef in a large skillet over medium-high heat, breaking it up with a spoon or spatula as it cooks. Drain any excess grease.
Step 3: Add the drained corn, kidney beans, salsa, taco seasoning, water, salt, black pepper, and garlic powder to the skillet. Stir well to combine all ingredients evenly.
Step 4: Pour the beef mixture into a 9×13 inch baking dish sprayed with nonstick spray to prevent sticking.
Step 5: Sprinkle the shredded cheese evenly over the beef mixture.
Step 6: In a medium bowl, combine the corn muffin mix, creamed corn, milk, and sour cream. Mix until just combined to avoid tough batter.
Step 7: Spoon the cornbread batter evenly over the cheese layer, spreading gently to cover.
Step 8: Bake for 35-40 minutes until the topping is golden brown and cooked through. Test doneness with a toothpick; it should come out clean.
Step 9: Let the casserole cool slightly before serving to allow it to set.

Tips & Variations

For extra spice, add chopped jalapeños to the beef mixture or use spicy salsa.
Swap the shredded cheese for a Mexican blend to enhance the flavor.
Use frozen corn if canned is unavailable; just thaw before draining.
Add a handful of chopped green onions on top before baking for a fresh touch.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat individual portions in the microwave until warmed through, or bake covered at 350°F (175°C) until hot.

How to Serve

A close-up view of a white baking dish filled with a layered casserole. The top layer is a golden-yellow, slightly crumbly cornbread crust with a textured surface. Beneath it is a thick, hearty layer of ground beef mixed with bright yellow corn kernels and dark red kidney beans in a rich brown sauce. The colors contrast well, showing the cornbread's rough texture above the moist, chunky filling. The edge of the white baking dish has some slight browning from baking, and the whole scene sits on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this casserole ahead of time?

Yes, you can assemble the casserole a few hours before baking. Keep it covered in the refrigerator and bake just before serving.

Can I freeze leftover casserole?

Yes, this casserole freezes well. Wrap it tightly or store in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating.

Easy Cowboy Cornbread Casserole Recipe

Print Recipe

★★★★★

4.5 from 135 reviews

This Easy Cowboy Cornbread Casserole is a hearty and comforting dish that combines seasoned ground beef, beans, corn, and salsa topped with a cheesy cornbread crust. Perfect for family dinners, this casserole delivers a delicious blend of Tex-Mex flavors with a satisfying, golden-baked cornbread topping.

Author: Dylan
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Yield: 8 servings 1x
Category: Main Dish
Method: Baking
Cuisine: American, Tex-Mex

Ingredients

Scale

Beef Mixture

2 lbs lean ground beef
14 oz canned corn, drained
14.5 oz canned kidney beans, drained
2 cups salsa
1 oz taco seasoning
1 cup water
1 tsp salt
½ tsp black pepper
½ tsp garlic powder

Topping

1 ½ cups shredded cheese
8.5 oz Jiffy corn muffin mix
8.25 oz creamed corn
2 tbsp milk
¼ cup sour cream

Instructions

Preheat the Oven: Preheat your oven to 350°F (175°C) to ensure even baking and prevent uneven cooking of the casserole.
Brown the Ground Beef: In a large skillet over medium-high heat, brown the ground beef, breaking it up with a spoon or spatula. Drain excess grease to avoid a greasy casserole.
Add Vegetables and Seasoning: To the skillet, add drained corn, kidney beans, salsa, taco seasoning, water, salt, black pepper, and garlic powder. Stir well to combine all ingredients and blend flavors evenly.
Pour into Baking Dish: Transfer the ground beef mixture to a 9×13 inch baking dish sprayed with nonstick spray for easy serving and to prevent sticking.
Top with Cheese: Sprinkle the shredded cheese evenly over the beef mixture to create a melty and flavorful layer.
Prepare Cornbread Topping: In a medium bowl, mix the corn muffin mix, creamed corn, milk, and sour cream until just combined, forming a thick batter. Avoid overmixing to keep the topping tender.
Spoon Cornbread Topping: Evenly spread the cornbread batter over the cheese layer to ensure uniform baking and texture.
Bake: Bake in the preheated oven for 35-40 minutes until the cornbread topping is cooked through and golden brown. Test with a toothpick to check doneness; it should come out clean.
Serve: Allow the casserole to cool slightly before serving to let it set, making it easier to slice and serve.
Store Leftovers: Store any leftovers in an airtight container in the refrigerator to keep fresh.